RECIPE | Vegan quinoa salad
Fresh and healthy for a spring lunch - a rainbow on your plate!
Half a cucumber, chopped
1 carrot, peeled and grated
A handful of baby tomatoes, halved
1 red pepper, seeded and sliced
A quarter of a red onion, finely diced
Half a celery stalk, sliced
A handful of finely sliced red cabbage
A handful of rocket leaves
100g cooked quinoa
15ml (1 tbsp) rice vinegar
Juice of 1 lime
30ml (2 tbsp) grapeseed oil
5ml (1 tsp) maple syrup
A pinch of chilli flakes
Salt and freshly ground black pepper
- Toss all the ingredients together and place in a bowl.
- Mix all the dressing ingredients together in a glass jar with a lid, seal, shake well and pour over salad and serve.
ABOUT THE AUTHOR
Sasha Zambetti is executive chef at Kaylee’s Eatery in Bedfordview, Joburg, which specialises in vegetarian/vegan food. She has worked in culinary fields from bush catering to fine dining, run her own cookery school and hosted a TV show.